| Cold pressed oil cake is the main by-product of cold pressed Zanthoxylum armatum DC. Prodr. oil (short for cake). Because of purely physical squeezing and the medium temperature and other advantages of cold pressing technology, there were retained rich chemical compounds of Zanthoxylum armatum DC. Prodr. both in cold pressed oil and by-products. In view of the present situation on the uncreasing development of cold pressing technology and raise production of cake, the cake resources misconduct and low utilization of the status, the residue material of cake for basic research has very important practical significance.The Zanthoxylum armatum DC. Prodr. and cold pressed oil cake were adopted as the main materias, the main flavor compounds (volatile oil and numb taste components), antibacterial substances and flavonoids were extraction and analysis and determine in vitro antioxidant activity of extracts from cake and the antibacterial activity of flavonoid extracts from cake, for the evaluation of the cold pressing technique and the value of the recycling of cake provide a theortical reference. The main results of this paper were as below:1. The optimum condition for ultrasonic assisted solvent extraction of Zanthoxylum armatum DC. Prodr. numb taste components was:solid-fluid ratio of 1:25, ultrasonic power of 400 watt, ultrasonic temperature of 45 degrees. Under this condition, the extraction liquid absorbance was the maximum (0.769),the cake extract absorbance was 0.208. HPLC test results found that Zanthoxylum armatum DC. Prodr.extract may conrained hydroxy-alpha-sanshool and the cake extract didn't contain that compound.2. The volatile oil of Zanthoxylum armatum DC Prodr and cake was extracted and detected by steam distillation and GC-MS, the relative content were 6.07 mL per 100 gram and 0.005801 mL per 100 gram, in turn. The GC-MS results showed that the volatile oil of Zanthoxylum armatum DC Prodr were rich which mainly composed of alkenes and alcohols,characteristics of chemical composition were limonene and linalool and the relative content were 13.64% and 60.64%, respectively. In addition, pinene (2.86%), caryophyllene (0.99%), terpineol (2.02%). However, cold pressed oil cake dectected only five kinds of volatile oil components, beta pinene (1.53%), limonene (2.36%), cis beta ocimene(0.07%), gamma terpinene (0.50%) and linalool (1.92%).3. The oxford cup method combined with test tube method were used to evaluated antibacterial activity of the methanol, ethanol and acetone extracts of cold pressed oil cake. The results showed that different polar solvent extracts had certain inhibition effect on five kinds of tested bacteria, and the inhibitory effects on three strains of bacteria were better than two strains of yeasts. Amoung them, the methanol extract had the best inhibition on Escherichia coli, the minimun inhibitory concentration (MIC) was 0.008 gram per mL; the ethanol extract had the best inhibition on other four strains which were Staphylococcus aureus, Bacillus subtilis, Pichia pastoris and Candida sake. The MIC were 0.004,0.008, 0.031 and 0.031 gram per mL, respectively?4. The flavonoids of cold pressed oil cake were extracted by microwave assisted solvent extraction method. By orthogonal test, the optimum extraction condition were obtained:ethanol concentration of 85%, water bath temperature of 80 degrees, microwave power of 500 watt, Under this condition, the extraction rate was the maximum (23.16%). Antioxidant activity in vitro of flavonoids extract was determined, with the same concentration of BHT and Vc as control. The results showed that antioxidant activity in vitro of flavonoids extract increased with the increased of the concentration of the sample. The total reducing power was higher than that of BHT, slightly lower than that of Vc. The scavenging ability against hydroxyl free sadical was 44.64%, higher than that of BHT (39.32%), slightly lower than that of Vc (49.45%). Theoretically, the extract of cold pressed oil cake flavonoids has the potential to be a natural antioxidant. |
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